Two weeks have passed since the start of the new fiscal year.
Many people are probably feeling tense as they try to get used to their new environment.
Early spring is still a time of drastic temperature changes.
When the body gets chilled, the stomach and intestines weaken, and when the stomach and intestines weaken, it becomes easier for the mental side to be affected by tension and anxiety.
Spring is the season when the “liver” is burdened. Eating ingredients that support the “liver”
and eating ingredients that are gentle on the stomach and intestines to promote smooth digestion and absorption
will provide great support for getting through this fluctuating season.
We will introduce a dish perfect for this season that combines “clams” and “turmeric,” which are ingredients that support the “liver,”
with “cabbage,” which regulates the stomach and intestines.
Key Ingredient: Clams
Clams, which are in season in spring, are a key ingredient for supporting the “liver” in Yakuzen (traditional Japanese medicine).
Even in nutrition, taurine, which is abundant in clams, is known to improve liver function and is recommended as a special remedy for hangovers.
It is also said to cool down excess heat in the body, calm irritability, relieve tension, and stabilize the mind.
RECIPE
“Steamed Clams and Cabbage with Turmeric” to Relieve Tension
Turmeric, also known as “ukon,” is a famous spice used in curry.
Like clams, it improves liver function and is also known for its appetite-stimulating effect.
As we introduced before, cabbage is known as a “vegetable stomach medicine” for its ability to regulate the digestive system.
It is rich in dietary fiber and vitamins K, U, and C, so try to eat it every day during this season.
Also, ingredients with a good aroma have the effect of circulating “qi” and helping the function of the “liver.”
Coriander (Chinese parsley, cilantro), as its name suggests, is excellent at improving liver function with its aroma.
The refreshing scent also brings a relaxing effect.
Ingredients (for a generous amount)
Clams (with shells) … 300g
Cabbage … 230g
Coriander … 60g
A
Turmeric … 1/2 teaspoon
White wine … 70ml
Butter … 1 teaspoon
- Wash the clams with water, place them in a container, add enough salt water to cover them (salt concentration similar to seawater; about 2 cups of water with a little less than 1 tablespoon of salt is a guideline), cover with a cloth, and leave in a cool, dark place for 2-3 hours to remove sand. Cut the cabbage and coriander into easy-to-eat pieces.
- Place the cabbage in a heat-resistant container, put it in a steamer with boiling water, cover, and steam for 5-6 minutes. Meanwhile, put the clams and A in a small pot, cover, and steam for about 3 minutes. As the clams open, remove them to a container, add butter to the broth, and simmer for 1-2 minutes to reduce.
- Return the clams to the cabbage, pour the broth over them, and top with coriander.
POINT
Clams live in the sand,
so “sand removal” is essential to enjoy them deliciously.
Spread the clams in a tray so they don’t overlap, cover with a cloth,
and keep it dark like the seabed, which will encourage them to expel the sand.
Have a try!
While taking care of your stomach and intestines, improve liver function and detoxify mental haziness.
